Heart-Healthy Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinners with this Heart-Healthy Herb and Lemon Chicken Tray Bake, a simple, wholesome recipe bursting with fresh Mediterranean-inspired flavors. Tender boneless, skinless chicken breasts are marinated with zesty lemon juice, aromatic garlic, and a medley of fresh herbs like rosemary, thyme, and parsley, then roasted to perfection alongside golden new potatoes and crisp green beans, all in one pan. This nutrient-rich recipe is low in saturated fat, packed with vibrant vegetables, and uses heart-smart olive oil to create a dinner that's as nutritious as it is delicious. Ready in under an hour and perfect for meal prep or family meals, this easy tray bake delivers bold, citrusy flavors and minimal cleanup. Whether you're living a heart-healthy lifestyle or just seeking a fresh, flavorful meal, this recipe is your ticket to guilt-free indulgence!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 whole lemon
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 pieces garlic cloves
- 500 grams new potatoes
- 200 grams green beans
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Directions
Step 1
Preheat your oven to 200°C (390°F) and prepare a large baking tray by lining it with parchment paper.
Step 2
Rinse the chicken breasts under cold water and pat them dry with paper towels. Place them in a large bowl.
Step 3
Add olive oil, juice of one lemon, chopped fresh rosemary, thyme, and parsley to the chicken. Mince the garlic cloves and add them as well. Season with black pepper and salt. Mix thoroughly to coat the chicken evenly with the marinade.
Step 4
Let the chicken marinate as you prepare the vegetables. Wash the new potatoes thoroughly and cut them into halves or quarters depending on their size.
Step 5
Spread the potatoes evenly on the baking tray and drizzle with 1 tablespoon of olive oil. Toss to coat.
Step 6
Arrange the marinated chicken breasts on top of the potatoes on the tray. Cut the remaining lemon into thin slices and place them over the chicken.
Step 7
Bake in the preheated oven for 25 minutes.
Step 8
Meanwhile, trim the green beans and set aside.
Step 9
After 25 minutes, remove the tray from the oven and add the green beans. Toss gently to combine with the juices.
Step 10
Return the tray to the oven and continue baking for another 15 minutes or until the chicken is cooked through and the vegetables are tender.
Step 11
Once cooked, remove the tray from the oven. Let it rest for 5 minutes before serving.
Step 12
Serve the heart-healthy herb and lemon chicken with the baked vegetables, garnished with additional fresh parsley if desired.
Nutrition Facts
| Serving size | (1570.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1902.5 |
| Total Fat 54.0g | 0% |
| Saturated Fat 11.5g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 1988.3mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 13.2g | |
| Protein 232.3g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 309.5mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 4634.3mg | 0% |
Source of Calories